Dubai Chocolate-Inspired Brownie Recipe

Introduction

Experience a decadent twist on classic brownies with this Dubai chocolate-inspired recipe. Combining rich dark chocolate, chewy mochi, and a crunchy pistachio cornflake layer, these brownies deliver a delightful mix of textures and flavors.

Ingredients

• Brownie:
  • 200 g dark chocolate
  • 110 g unsalted butter
  • 110 g castor sugar
  • 100 g brown sugar
  • 3 eggs
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 65 g standard flour
  • 25 g cocoa powder (Dutch cocoa powder preferred)
• Mochi:
  • 140 g glutinous rice flour
  • 40 g cornstarch
  • 280 g milk
  • 30 g castor sugar
  • 30 g unsalted butter
• Pistachio cornflake layer:
  • 5 g unsalted butter
  • 50 g cornflakes
  • 6 Tbsp pistachio spread
  • 1 pinch salt (optional)

Instructions

1. Step 1: Prepare the mochi by placing glutinous rice flour, cornstarch, milk, and castor sugar in a microwavable bowl. Microwave for 1 minute, then stir. Microwave for another 1 minute until the mixture thickens and the liquid is gone. While still hot, mix in the unsalted butter until well combined. Set aside to cool.
2. Step 2: Once the mochi has cooled, roll it out to fit your brownie tin using a rolling pin between two pieces of cling wrap.
3. Step 3: Make the pistachio cornflake layer by melting butter in a pan and gently toasting the cornflakes until crispy. Cool the cornflakes completely, then toss them with the pistachio spread and a pinch of salt if desired. Place this mixture in the freezer to firm up while you prepare the brownie batter.
4. Step 4: Melt the dark chocolate and butter together in the microwave. In a separate bowl, beat castor sugar, brown sugar, and eggs until pale and doubled in size. Add salt and vanilla extract, then gently fold in the melted chocolate and butter mixture.
5. Step 5: Sift flour and cocoa powder together, then fold them gently into the wet mixture until just combined.
6. Step 6: Pour half of the brownie batter into your baking tin. Layer the frozen pistachio cornflake mixture evenly over the batter, followed by the rolled mochi layer.
7. Step 7: Pour the remaining brownie batter over the top, covering the layers completely.
8. Step 8: Bake at 180°C (350°F) for about 40 minutes, or until a skewer inserted near the edge comes out with moist crumbs.

Tips & Variations

• For extra richness, use couverture chocolate in place of standard dark chocolate.
• Replace pistachio spread with almond or hazelnut spread for a different nutty flavor.
• Ensure the mochi is well chilled before layering to prevent it from melting into the brownie batter.
• If you don’t have a microwave, prepare the mochi on the stovetop by gently heating and stirring until thick.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm brownies, reheat briefly in the microwave for 10-15 seconds. Keep in mind that refrigeration may slightly firm up the mochi layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular flour for the standard flour?

Yes, all-purpose flour works well in this recipe. Just be sure to sift it with the cocoa powder for smooth mixing.

How do I know when the brownies are done baking?

Check by inserting a skewer near the edge of the brownie; it should come out with a few moist crumbs but not wet batter. The center will remain slightly gooey due to the mochi layer.

Dubai Chocolate-Inspired Brownie Recipe

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★★★★★

4.7 from 103 reviews

This Dubai chocolate-inspired brownie recipe combines rich dark chocolate brownie layers with a unique mochi middle and a crunchy pistachio cornflake layer. The chewy mochi adds an unexpected texture, while the pistachio spread mixed with toasted cornflakes provides a nutty crunch. Baked to perfection, this innovative dessert blends classic favorite flavors with Middle Eastern and Asian influences to delight every chocolate lover.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Middle Eastern and Asian-inspired)

Ingredients

Scale 1x2x3x

Brownie

• 200 g dark chocolate
• 110 g unsalted butter
• 110 g castor sugar
• 100 g brown sugar
• 3 eggs
• 1 pinch salt
• 1 tsp vanilla extract
• 65 g standard flour
• 25 g cocoa powder (dutch cocoa powder preferred)

Mochi

• 140 g glutinous rice flour
• 40 g cornstarch
• 280 g milk
• 30 g castor sugar
• 30 g unsalted butter

Pistachio Cornflake Layer

• 5 g unsalted butter
• 50 g cornflakes
• 6 Tbsp pistachio spread
• 1 pinch salt (optional)

Instructions

1. Prepare the Mochi: In a microwavable bowl, combine glutinous rice flour, cornstarch, milk, and castor sugar, leaving out the butter. Microwave for 1 minute, then stir. Microwave again for another minute until the mixture thickens and the liquid evaporates. While still hot, stir in the butter until fully combined. Set aside to cool. Once cooled, place the mochi between two sheets of cling wrap and roll it out with a rolling pin to the size of your brownie tin.
2. Make the Pistachio Cornflake Layer: Melt unsalted butter in a pan over medium heat and gently toast the cornflakes until crispy without burning them. Remove from heat and allow to cool completely. Once cooled, toss the cornflakes with pistachio spread and a pinch of salt if using, ensuring the cornflakes are well coated. Place in the freezer to set and harden.
3. Prepare the Brownie Batter: Melt the dark chocolate and unsalted butter together in the microwave until smooth. In a separate bowl, beat the castor sugar, brown sugar, and eggs until pale and doubled in volume. Add the pinch of salt and vanilla extract to the egg mixture and gently fold to combine. Carefully fold in the melted chocolate and butter mixture. Sift together the flour and cocoa powder, then gently fold into the batter until smooth.
4. Assemble and Bake: Preheat your oven to 180°C (350°F). Pour half of the brownie batter into a prepared brownie tin. Carefully place the frozen pistachio cornflake layer over the batter, followed by the rolled mochi layer. Pour the remaining brownie batter evenly over the layers to cover them. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the brownie comes out with moist crumbs but not wet batter.

Notes

• Use Dutch-process cocoa powder for a richer, less acidic chocolate flavor.
• Make sure the mochi mixture is properly cooked to avoid a gummy texture.
• Let the pistachio cornflake layer cool completely before mixing with the pistachio spread to maintain crispiness.
• Freeze the pistachio cornflake layer before assembly to prevent it from sogging the brownie batter.
• Allow the brownie to cool completely before cutting to get clean slices.

Keywords: brownie, dark chocolate brownie, mochi brownie, pistachio cornflake brownie, Dubai chocolate brownie, fusion dessert, chewy brownie, chocolate dessert